pineapple

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(b) Large bowls, one-two bowls of water, 1.5 small spoons of salt, evenly mixed, pineapple cut into blocks, and in salt water for approximately 5-10 minutes

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After extraction, water filtrate particles of approximately half a finger size, and pineapple grains are more than enough to fill the silhouette

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Put butter in the pot

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When the oil is essentially melted, it falls into pineapple, platters evenly, adding two spoons of sugar and about two spoons of corn powder, which means that sugar is a reference, and you can try sweetness to decide whether or not to increase the amount of sugar, as well as corn powder, until the pineapple is out of water and dry water. (As illustrated, the pot is dryer)

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Take the soccer out of the fridge and open it while it's freezing

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Squeeze it with a thumb and flatten it with a thumb. A thumb pressure to spill excess edges

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(b) Plugging small holes in the bottom with toothpicks or forks and putting the mould into the freezer for about 15 minutes

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Put the spoon in the mold, spread it out

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Scratch the remaining edges of the soothing skin and put them on the net

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ON THE NET, EGG FLUIDS ARE PLACED IN PREHEATED OVENS 350 ~ 375 °F FOR ABOUT 25 MINUTES, AND THE COLOUR OF THE FINISHED PRODUCT IS VISIBLE ON THE SKIN (AS ILLUSTRATED)。

1. Whether making egg tarts or fruit tarts, calculating the amount of filling is easy. The amount of filling is basically equal to the full capacity of all your tart molds. The egg tart custard does not need processing before filling the tarts, and the quantity will not decrease on its own. However, the fruit tart filling will lose some moisture during processing, but since starch is used to absorb the water, the quantity will not decrease much. Different fruits release different amounts of water when heated; for example, green apples release very little water, while pineapples release more. When cooking fruit tart fillings, use slightly more starch for pineapple than for green apples. 2. When heating the filling, it is not recommended to use too high a heat. This will cook the fruit until it is very soft, making it overly soft and wet, which will soak the tart shell. 3. Regarding the fruit chosen for fruit tart fillings, the author believes green apples and pineapples are excellent choices. Green apples have a firm and chewy texture, and pineapples are flavorful. It is best not to use pineapple that is too ripe; fresh pineapple is better than canned pineapple. If using blackberries, blueberries, strawberries, etc., which have a relatively high water content, consider adding some breadcrumbs to absorb the water. 4. When making the filling, using wheat starch results in a thicker consistency and a better effect; if using cornstarch, a slightly larger amount is needed. 5. You can also make the tart shell yourself. Reference recipes are as follows: Savory Shortcrust Pastry--200g flour, 1 egg, 100g butter, 5g salt, water 1 tsp ~ as needed; Sweet Shortcrust Pastry--200g flour, 1 egg, 20g sugar, 1 pinch vanilla powder (can be replaced by essence), 100g butter, 1 pinch salt, water 1 tsp ~ as needed. (The above recipes are excerpted from "Fundamentals of French Western Cooking". According to the author's understanding, the recipes basically provide enough for one large or medium tart. Everyone should refer to the ratios of the recipe to adjust the amount for the size of the tart you wish to make.) 6. If making a homemade tart shell, do not knead the dough for too long, or it will develop gluten and will not be as flaky. 7. The pastry used this time is puff pastry; its advantage is that it is flaky, but its disadvantage is a lack of firmness. Therefore, be sure to cook the filling until it is drier. Using the Sweet Shortcrust Pastry recipe to make the tart shell is better.